East Asian Breads and Pastries

Gathers the leavened and steamed breads, buns and pastries of East Asian culinary traditions, including Chinese steamed buns such as baozi and mantou, Japanese anpan and melon pan, and Korean hotteok, alongside the doughs and fillings distinctive to each cuisine's own baking and steaming methods rather than the Western oven-baked tradition. The grouping reflects how the cuisine itself classifies these baked staples, by shape, leavening and cooking method rather than by a single ingredient, since a bread eaten as an everyday staple and a pastry made for a festive occasion often share the same base dough tradition.